Baked Tortellini Recipe (With Vegetables)

Taking a ladle full of baked tortellini from the casserole.

Baked Tortellini Recipe (With Vegetables)

This baked tortellini is a comforting dish with melty cheese and loaded with veggies. This is the weeknight bake that your whole family will request in repeat.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 429kcal

Author Kanan

Ingredients

20 oz package Cheese tortellini Refrigerated
1 small Red onion ~ 1 cup, cut into 1 inch pieces
1 small Red pepper ~ 1 cup, cut into 1 inch cubes
1 cup Broccoli cut into small florets
1 tablespoon Olive oil
1 teaspoon Dried oregano
1 teaspoon Dried thyme
½ teaspoon Salt or to taste
4 oz Cream cheese ~ ½ cup
2 cups Baby spinach fresh
3 cups Marinara sauce
2 cups Mozzarella cheese shredded
½ cup Vegetarian parmesan cheese freshly grated

Instructions

Preheat your oven to 375°F or 190°C. Cut onion, red pepper, and broccoli into ½-inch pieces and place them in a baking dish (9x13 inches or slightly smaller). Toss with olive oil, dried oregano, thyme, and salt until evenly coated.
Spread the vegetables in a single layer and roast for about 20 minutes, until they are about 85-90% cooked and starting to caramelize at the edges.
While the vegetables roast, cook the tortellini in boiling salted water for 1 minute less than the package instructions. Drain and set aside.
Remove the baking dish from the oven. Immediately add the cream cheese directly onto the hot vegetables and stir.
The heat will melt it quickly into a creamy coating.
Tip: Add the cream cheese directly to the hot vegetables as soon as they come out of the oven. The residual heat softens it instantly, so it blends into a smooth, creamy base without any lumps.
Add the marinara sauce, baby spinach, and cooked tortellini.
Stir everything together until combined, then spread evenly in the dish.
Top generously with shredded mozzarella and freshly grated Parmesan. Bake for 15–18 minutes until the cheese is fully melted, bubbling, and lightly golden.
Garnish baked tortellini with fresh parsley and serve hot straight from the dish!

Notes

For a golden, crispy cheese top, switch to the broiler for the last 2 minutes — watch it closely!
Season as you go — taste the vegetable mixture after adding cream cheese and sauce, and adjust salt before topping with cheese.
Make ahead - Assemble everything in the baking dish (without the cheese topping), cover and refrigerate for up to 24 hours. When ready, add the cheese and bake at 375°F for 20–25 minutes since it's starting cold.

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